Stabilized sodium acid pyrophosphate of improved doughnut baking properties and method of producing same

Claim 1

THE METHOD OF PREPARING SODIUM ACID PYROPHOSPHATE HAVING SUBSTANTIALLY IMPROVED DOUGHNUT BAKING PROPERTIES FROM SODIUM ACID PYROPHOSPHATE PREPARED BY THERMALLY EVAPORATING A MONOSODIUM ORTHOPHOSPHATE SOLUTION WITHIN A PERIOD OF LESS THAN 12 SECONDS TO PRODUCE SUBSTANTIALLY DRY NAH2PO4 HEATING SAID NAH2PO4, IN AN ATMOSPHERE CONTAINING WATER VAPOR AT A PARTIAL PRESSURE OF ABOUT 100MM. TO ABOUT 140MM. OF MERCURY, TO A TEMEPERATURE OF ABOUT 225*C. TO ABOUT 235*C. UNTIL SODIUM ACID PYROPHOSPHATE HAS BEEN FORMED AND THEREAFTER TEMPERING SAID PYROPHOSPHATE BY MAINTAINING IT AT A TEMPERATURE OF ABOUT 225* C. TO AB OUT 235*C. FOR A PERIOD OF ABOUT 4 TO ABOUT 6 HOURS, SAID SODIUM ORTHOPHOSPHATE SOLUTION CONTAINING ABOUT 0.10% TO ABOUT 0.20% K2O AND ABOUT 0.025% TO ABOUT 0.075% AL2O3, BASIS NAH3PO4; WHICH CONSISTS IN SUBJECTING SAID SODIUM ACID PYROPHOSPHAE IN A COLSED CONTAINER TO AN ATMOSPHERE CONSISTING OF SUBSTANTIALLY 100% BY VOLUME OF STEAM AT A PRESSURE OF FROM ABOUT 0.5 TO ABOUT 10 LBS. PER SQUARE INCH, AGING THE RESULTING PRODUCT AT ROOM TEMPERATURE FOR ABOUT 8 HOURS TO ABOUT 48 HOURS AND THEN MILLING THE AGED PRODUCT TO A FINENESS PERMITTING AT LEAST 75% BY WEIGHT OF THE MATERIAL TO PASS THROUGH A 325 MESH SCREEN SAID STEAM TREATMENT BEING CARRIED OUT FOR ABOUT 10 MINUTES TO ABOUT 0.25 MINUTE AND THEREAFTER REMOVING THE SAID HEATED MATERIAL FROM THE SAID CLOSED CONTAINER.

Claim 2

THE METHOD OF PREPARING SODIUM ACID PYROPHOSPHATE HAVING SUBSTANTIALLY IMPROVED DOUGHNUT BAKING PROPERTIES FROM SODIUM ACID PYROPHOSPHATE PREPARED BY THERMALLY EVAPORATING A MONOSODIUM ORTHOPHOSPHATE SOLUTION WITHIN A PERIOD OF LESS THAN 12 SECONDS TO PRODUCE SUBSTANTIALLY DRY NAH2PO4 HEATING SAID NAH2PO4, IN AN ATMOSPHERE CONTAINING WATER VAPOR AT A PARTIAL PRESSURE OF ABOUT 100MM. TO ABOUT 140MM. OF MERCURY, TO A TEMEPERATURE OF ABOUT 225*C. TO ABOUT 235*C. UNTIL SODIUM ACID PYROPHOSPHATE HAS BEEN FORMED AND THEREAFTER TEMPERING SAID PYROPHOSPHATE BY MAINTAINING IT AT A TEMPERATURE OF ABOUT 225* C. TO AB OUT 235*C. FOR A PERIOD OF ABOUT 4 TO ABOUT 6 HOURS, SAID SODIUM ORTHOPHOSPHATE SOLUTION CONTAINING ABOUT 0.10% TO ABOUT 0.20% K2O AND ABOUT 0.025% TO ABOUT 0.075% AL2O3, BASIS NAH3PO4; WHICH CONSISTS IN SUBJECTING SAID SODIUM ACID PYROPHOSPHAE IN A COLSED CONTAINER TO AN ATMOSPHERE CONSISTING OF SUBSTANTIALLY 100% BY VOLUME OF STEAM AT A PRESSURE OF FROM ABOUT 0.5 TO ABOUT 10 LBS. PER SQUARE INCH, AGING THE RESULTING PRODUCT AT ROOM TEMPERATURE FOR ABOUT 8 HOURS TO ABOUT 48 HOURS AND THEN MILLING THE AGED PRODUCT TO A FINENESS PERMITTING AT LEAST 75% BY WEIGHT OF THE MATERIAL TO PASS THROUGH A 325 MESH SCREEN SAID STEAM TREATMENT BEING CARRIED OUT FOR ABOUT 10 MINUTES TO ABOUT 0.25 MINUTE AND THEREAFTER REMOVING THE SAID HEATED MATERIAL FROM THE SAID CLOSED CONTAINER.